Crockpot Swiss Steak Recipe

Name: Crockpot Swiss Steak
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs beef round steak, cut into 6 portions; 1/3 cup flour; 1 tsp salt, 1/2 tsp black pepper; 2 tbsp olive oil; 1 onion, sliced; 1 green bell pepper, sliced; 2 stalks celery, sliced; 2 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 1 can (8 oz) tomato sauce; 1 cup beef broth; 1 tbsp Worcestershire sauce; 1/2 tsp dried oregano

Prep Time: 20 min Cook Time: 7 hrs Total: 7 hrs 20 min Servings: 6

Crockpot swiss steak smothered in tomato gravy with peppers and onions

Swiss steak is a supper-club classic that deserves its comeback: budget round steak braised in a tomato-onion gravy until it cuts with the side of a fork. The 'swissing' — pounding flour into the meat — is old-school tenderizing that also thickens the gravy while it cooks. This is 1960s home cooking at its economical best, the kind of dinner that made tough cheap cuts taste like Sunday. Serve it over mashed potatoes, rice, or buttered noodles; the gravy insists on a starch.

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Ingredients

2 lbs beef round steak, cut into 6 portions
1/3 cup flour
1 tsp salt, 1/2 tsp black pepper
2 tbsp olive oil
1 onion, sliced
1 green bell pepper, sliced
2 stalks celery, sliced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 cup beef broth
1 tbsp Worcestershire sauce
1/2 tsp dried oregano

Instructions

Mix the flour, salt, and pepper. Dredge each steak portion, then pound the flour into both sides with a meat mallet (or the edge of a sturdy plate).
Brown the steaks in olive oil, about 2 minutes per side, and lay them in the crockpot.
Top with the onion, bell pepper, celery, and garlic.
Stir together the diced tomatoes, tomato sauce, broth, Worcestershire, and oregano; pour over everything.
Cover and cook on LOW 7–8 hours, until the steak is fork-tender and the gravy has thickened. Serve over mashed potatoes or noodles.

Ingredient Substitutions

Ingredient	Substitute	Notes
Round steak	Cube steak	Already mechanically tenderized — skip the pounding, cook 6 hours
Green bell pepper	Sliced mushrooms	For a beefier, less sweet gravy
Diced tomatoes	Stewed tomatoes	The truly old-fashioned choice; break them up with a spoon
Flour	Gluten-free flour blend	Dredges and thickens the same way

Storage & Reheating

Refrigerate up to 4 days; like most braises it improves overnight.

Freezes well up to 3 months, gravy and all. Thaw overnight and reheat gently, covered, on the stove or at 50% microwave power.

Frequently Asked Questions

What does “swissing” mean?

It's the old technique of pounding flour into tough meat to break down fibers — the “Swiss” refers to the process (like fabric smoothing), not Switzerland.

Why is my swiss steak tough?

Round steak needs the full 7–8 hours on LOW. If it's tough when you check, that's the pot telling you to walk away for another hour.

Can I make this without tomatoes?

Yes — the equally classic “smothered” version swaps the tomatoes for 2 cups of beef gravy with mushrooms and onions.

What's the best side for swiss steak?

Mashed potatoes are traditional and correct. Rice and egg noodles are the accepted alternates — anything to catch that gravy.